Chili Con Carne

Prep Time: 10 min

Cook Time: 1 hr 20 min

Total Time: 1 hr 30 min

Servings: 4


  • 1 lb lean ground beef
  • 1/4 cup Filippo Berio Robusto Extra Virgin Olive Oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 clove garlic, minced
  • 2 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1 bay leaf
  • 2 tbsp Filippo Berio red wine vinegar
  • 4 cups water
  • 2 cups chopped tomatoes
  • 2 cups canned red kidney or pinto beans, rinsed and drained
  • Garnishes (optional):
  • Sour cream
  • Fresh cilantro
  • Corn tortillas
  • Lime wedges


    • In Dutch oven or large saucepan over medium-high heat, brown beef, breaking apart with spatula. Using slotted spoon, transfer to plate and set aside. Drain fat from pan.
    • In same pan, heat olive oil over medium heat; sauté onion, green pepper and garlic; stir in beef. Sauté until vegetables are tender. Stir in chili powder, cumin, paprika, bay leaf and vinegar. Add water; cover and simmer for 45 minutes, stirring several times.
    • Remove bay leaf. Add tomatoes and cook for 15 minutes. Add beans and cook for 15 minutes. Garnish as desired.


    Tip: To thicken the chili, remove some of the beans and mash with a fork, then return to the pot and stir well. Or, add 1 or 2 tbsp cornmeal to the chili and cook until thickened.


    Recipe provided by The Low Cholesterol Olive Oil Cookbook